i ferment you

posted November 23, 2010

This week in the New Yorker magazine, Burkhard Bilger writes about Sandor Katz and the underground food movement. Bilger talks with Blake Eskin about making sauerkraut at home, the surprising ways in which bacteria are integral to human life, and some of the unusual foods he ate (or refused to eat) during his reporting.

Listen to the mp3 here: right-click to download.

Read  the abstract here, and make your way to the local library to read the article in full. Raw milk is also a topic in the article, for those interested.